Jerk Cornish Hens

Name: Jerk Cornish Hens
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 3 kilograms Cornish game hens each), cut in half; 1 Tbsp packed dark brown sugar; 2 Tbsps fresh thyme; 6 cloves garlic; 1 Tbsp grated peeled ginger; 1 Tbsp ground allspice; 8 servings Kosher salt; 59 milliliters lime juice; 59 milliliters extra-virgin olive oil; 8 servings Freshly ground pepper; 1 red bell pepper, stemmed, quartered and seeded; 1 large bunch scallions, roughly chopped; 1 Scotch bonnet chile pepper, stemmed (remove seeds to tame heat)

Jerk Cornish Hens might be just the main course you are searching for. This gluten free and dairy free recipe serves 8. One portion of this dish contains roughly 59g of protein, 55g of fat, and a total of 762 calories. A mixture of ginger, brown sugar, bell pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 50 minutes.

Instructions

Combine the scallions, bell pepper, olive oil, lime juice, garlic, thyme, allspice, ginger, brown sugar, chile pepper and 1 tablespoon salt in a food processor; pulse to make a thick sauce. Refrigerate 1/4 cup for serving.

Ingredients you will need

Chili Pepper

Bell Pepper

Brown Sugar

Lime Juice

Olive Oil

Green Onions

Allspice

Garlic

Ginger

Sauce

Thyme

Salt

Equipment you will use

Food Processor

Season the hens all over with salt and pepper; poke a few holes into the bone side. Rub 1 cup of the jerk sauce all over the hens in a large bowl or pan. Cover and refrigerate for 2 to 4 hours.

Ingredients you will need

Salt And Pepper

Bone

Dry Seasoning Rub

Equipment you will use

Bowl

Frying Pan

Preheat a grill to medium; prepare for direct and indirect grilling: On a charcoal grill, bank the coals on one side. For a gas grill, turn off one of the burners after preheating.

Equipment you will use

Grill

Remove the hens from the marinade, letting any excess drip off; place skin-side up on the cooler side of the grill (position the legs closer to the fire). Cover and cook until the hens are golden brown, about 15 minutes.

Ingredients you will need

Marinade

Cooler

Equipment you will use

Grill

Baste the hens with any extra jerk sauce, then turn them over to the direct-heat side of the grill; cook, uncovered, until the skin is dark brown and the meat is cooked through but still moist, 5 to 10 more minutes. (A thermometer inserted into the thickest part should read 160 degrees.) Set the hens aside for 5 minutes, then serve with the reserved jerk sauce.

Ingredients you will need

Sauce

Meat